I saw a recipe in Cooking Light from a restaurant called Cafe Pasqual’s and I couldn’t wait to make it! I love Mexican food and lately, I have been trying more dishes that include eggs. I cooked the meat low and slow and it turned out so flavorful, tender, and delicious. Cooking the beef in the oven isn’t ideal for the summer but using the low temperature of 300 degrees made it okay – my kitchen didn’t get overheated at all. I loved this recipe and I am so glad I made it. This dish is perfect for breakfast, lunch, or dinner and I highly recommend it.
- 1 1/2 lbs of boneless lean chuck steak, trimmed
- Sea salt and freshly cracked pepper, to taste
- Coriander, to taste
- Cumin, to taste
- Chile powder, to taste
- Garlic powder, to taste
- Oregano, to taste
- A handful of cilantro, chopped
- 2 cloves of garlic
- 1/2 Anaheim pepper, seeded
- 1 cup of water
How to Make Eggs Barbacoa
Preheat the oven to 300 degrees.
Season the chuck steak evenly with all of the spices, to taste, on both sides of the beef. Heat a small Dutch oven over medium-high heat and coat with cooking spray. Sear the meat on both sides for 1-2 minutes. Add the water to the Dutch oven along with the cilantro, Anaheim pepper, and garlic. Place the lid on the Dutch oven and place it in the oven.
Cook for 3 hours or until the meat shreds easily (make sure you check every hour or so to make sure you have liquid in the pan, if it gets low, add more water). When the meat shreds easily, remove it from the oven, shred the meat and let it sit in the juices, set aside.
- Refried beans
- 4 corn tortillas
- 4 eggs
- Cotija cheese, crumbled
- Green onions, diced
- Cilantro, chopped
Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat 4 poaching cups (or custard cups) with cooking spray then place in the water. Break 1 egg into each cup, season with sea salt and freshly cracked pepper, to taste then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.
While the eggs are cooking, warm the refried beans in a small saucepan, and warm the corn tortillas in a hot pan for 30-45 seconds on each side. Place the tortillas on the serving plate, spread with refried beans, add some barbacoa beef, then top with poached egg, cotija cheese, cilantro, and green onions. Serve with salsa on the side. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.netOriginal Recipe from Cafe Pasqual’s / Cooking Light